Honey Satsuma Cranberry Sauce Recipes

HONEY CRANBERRY SAUCE

Honey Cranberry Sauce image

Honey cranberry sauce with zesty orange and spicy cinnamon that's naturally sweetened with honey. So easy and tasty, you'll never buy it pre-made again!

Provided by Christy

Time 20m

Number Of Ingredients 8

Ingredients

12 oz. fresh cranberries ((if substituting frozen, just thaw first))
1/4 cup fresh squeezed orange juice ((juice from about 1/2 an orange))
1/3 cup water
1/2 cup honey
1 tsp. orange zest ((zest of about 1/2 an orange))
1/8 tsp. cinnamon
pinch of nutmeg
pinch of salt

Steps:

Pick through cranberries and throw away any bad ones. In a medium saucepan set to medium-high heat, add cranberries, water, orange juice, and honey. Bring to a boil and reduce heat to low.
Let thicken, stirring occasionally for about 8-10 minutes until most of the cranberries half burst and the sauce is the desired thickness (sauce will thicken much more as it cools).
Remove from heat and stir in orange zest, cinnamon, nutmeg and salt. Taste and adjust if desired. Watch out - it will be hot!
Refrigerate in a sealed container and bring to room temperature before serving. Sauce will keep in the refrigerator for up to two weeks.

Nutrition Facts : Calories 59 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

HONEY-AND-SPICE CRANBERRY SAUCE

Honey-and-Spice Cranberry Sauce image

Provided by Bonnie Bennett

Categories Condiment/Spread Sauce Fruit Juice Christmas Thanksgiving Quick & Easy Cranberry Fall Honey Cinnamon Clove Bon Appétit Rhode Island

Yield Makes about 2 1/2 cups

Number Of Ingredients 8

Ingredients

1 12-ounce bag cranberries
1 3/4 cups apple cider or juice
3/4 cup honey
2 cinnamon sticks, broken in half
1 tablespoon grated orange peel
6 whole cloves
1 bay leaf
Pinch of salt

Steps:

Combine all ingredients in heavy large saucepan. Bring to boil over medium heat. Simmer until berries burst and sauce thickens, stirring occasionally, about 15 minutes. Remove cinnamon sticks, cloves and bay leaf. Refrigerate sauce until cold. (Can be made 3 days ahead. Cover and keep refrigerated.)

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First, rinse the cranberries well and drain off excess water. Pick through the cranberries and discard any squishy ones.
In a medium saucepan, combine the cranberries, honey and water. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened to your liking, about 5 to 10 minutes.
Remove the pot from heat and stir in the orange zest. If you’d like to add cinnamon or orange juice, add it now. Taste and, if the mixture is too tart (keeping in mind that cranberry sauce is supposed to be a little tart!), add more orange juice, honey or maple syrup to taste.
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